Extra virgin olive oil is the most studied food in the world for its health properties: a natural concentrate of polyphenols and oleic acid that the scientific community recognises as a cornerstone of the Mediterranean diet and a valuable ally in the prevention of chronic diseases. It is no coincidence that the EFSA (European Food Safety Authority) and the FDA (Food and Drug Administration, the US agency that regulates food and drugs) have approved officially recognised health claims for the molecules contained in EVO oil, confirming its unique role among functional foods.
To highlight this link between food and health, the second edition of EVOLIO Expo – scheduled from 29 to 31 January 2026 at the Fiera del Levante in Bari – will dedicate an entire thematic section to “Oil and Health”. The event, organised by Senaf on behalf of Nuova Fiera del Levante, with the support of the Puglia Region’s Department of Agriculture, Pugliapromozione and the National Association of Oil Cities, will once again be the meeting point for producers, buyers, institutions, supply chain operators and the scientific community.
Science in support of EVO oil
One of the most significant pieces of evidence comes from the European PREDIMED study, which followed 7,447 people at high cardiovascular risk for approximately 5 years. The results showed that adopting a Mediterranean diet enriched with EVO oil reduces the risk of myocardial infarction, stroke or cardiovascular death by 30%.
‘Science clearly tells us that extra virgin olive oil is the key element of the Mediterranean diet for cardiometabolic protection,’ emphasises Prof. Marisa Lisa Clodoveo, professor of Food Science and Technology at the University of Bari. However, it is not enough to say that “oil is good for you”: consumers need to be taught how to read labels, recognise the presence of polyphenols and oleic acid, and distinguish a true functional food from a simple condiment.’
From research to prevention policies
Although EVO oil is recognised as a functional food, its integration into public health policies still appears limited. ‘There have been many outreach activities,’ continues Prof. Clodoveo, ‘but often with a generic approach that does not help distinguish between any condiment and an oil that is truly rich in bioactive molecules. For it to become a concrete tool for prevention, targeted and scientifically accurate communication is needed, capable of transforming messages into practical tools for citizens.’
This is where EVOLIO Expo plays a fundamental role. ‘Direct contact with doctors and researchers participating in the extensive conference programme, combined with clear, evidence-based communication, is the most effective way to guide citizens towards informed choices- concludes Prof. Clodoveo. Thanks to its strategic location in the heart of the Mediterranean and its ability to attract thousands of visitors, EVOLIO Expo can really influence food culture and stimulate science-based prevention policies. It is an event that has the potential to promote EVO oil as a real public health tool.’
Next to the main theme of “Oil and Health” EVOLIO Expo 2026 will also develop the other two main themes of the event: “Oil, Environment, Landscape and Identity” and “Oil and Oil Tourism”.
Together, they will offer a comprehensive overview of extra virgin olive oil as a cultural, economic and social asset: a product capable of generating value on global markets and, at the same time, making a concrete contribution to the well-being of people and territories.
Another key element of the event will be the internationalisation programme, which will bring delegations of high-profile foreign buyers, importers, distributors and professionals from the large-scale retail and Ho.Re.Ca. sectors to Bari for a packed schedule of B2B meetings and business matching activities. The aim is to generate new export opportunities, strengthen existing channels and position Italian extra virgin olive oil as a point of reference for quality, identity and sustainability on global markets.
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Roberto Grattagliano – 338 9291793 – roberto.grattagliano@mypr.it
Marta Rutigliano – 351 0397141 – marta.rutigliano@mypr.it